Gobble Gobble!

Gluten free pumpkin pie is in the oven as we speak...and now it's on to side dishes.

I'm cooking my first sans-gluten Thanksgiving  feast.  Here's hoping everything tastes as good as it sounds.

Recipes, tips and suggestions to come.

Happy Gluten Free Turkey Day!

For the first time I actually WANT to eat an apple

I've been on a quest lately for new options to pack for lunch, which can sometimes be a challenge when I'm feeling lazy and don't plan ahead.  And I'm not gonna lie, this laziness has been happening quite a lot now that it's getting dark so early and I feel like it's 10pm when I leave work.

Last week on a whim I decided to buy a tempting looking dip, Marzetti's Peanut Butter Caramel Dip to accompany my apples. 

When I got home from the grocery I put the dip away...but thoughts of warm peanut butter kept creeping into my thoughts until I finally popped the lid and dipped my spoon in for a little taste.  That little taste turned into a spoonful, and then a couple spoonfuls warming for 15 seconds in the microwave.  It was like dessert crack.  I couldn't get enough. Screw actually eating an apple, I literally just scooped from bowl to my mouth (which  I realize is a total piglet move.)

I give this product 5-(hundred) stars and definitely suggest it as a delicious accompaniment to make your apples and bananas even more tasty!

Pumpkin Frozen Yogurt

 With the days getting shorter and the leaves falling from the trees, there's no denying the fact that fall is officially here...and it's time for Halloween candy, pumpkin seeds and pumpkin desserts galore.

I decided to get into the spirit last night by lighting a fall spice scented candle and churning up a batch of Pumpkin Frozen Yogurt. 

Here's what you need for this delicious dessert:
-1 cup plain Greek yogurt (low-fat)
-1/2 cup milk (I suggest soy milk)
-1 can pumpkin puree (15oz)
-3/4 cup maple syrup (you can use 1 cup if you prefer your treats extra sweet)
-1 teaspoon vanilla extract
-1 teaspoon ground cinnamon

Here's what you do:
-Mix all ingredients in a bowl until smooth and creamy
-Place mixture in an ice cream maker, allowing it to churn for 30-40 minutes
-Serve and top with a dollop of whipped cream (optional)

Cuddle up on the couch while the cold winds whistle, and enjoy a creamy treat in honor of the changing seasons.

My first blogger meet-up (and a slight hangover)

Last night I went to my first Blogger Meet up, thanks to an invite from Maris Callahan, the writer of In Good Taste:  http://ingoodtasteblog.net/.  Since I'm new to blogging and am definitely not yet hip to the blogger social scene, I was excited and nervous to meet the other 9 girls who were planning to attend.  Plus it really didn't calm my nerves knowing my hair was looking anything but acceptable given the torrential rain and wind gusts that mother nature so kindly decided to bless us with.

We met up around 7pm at Fion Wine and Spirits in Lincoln Park to gab over wine and cheese. As I took my first sip of wine, tasting the buttery finish on my glass of Chardonnay, I realized I was quite the novice as some of the girls started snapping pics of their cheese plates with high speed professional cameras, while I opted for my phone's camera setting.

Despite my very apparent lack of photography knowledge, I quickly felt at home talking about food, fashion, cooking, Chicago, and Chicago weather ofcourse.  It felt inspiring to meet girls who share my interest and enjoyment in writing and cooking...and what could be better than meeting over several glasses of wine on an empty stomach?!

Though I woke up this morning with a slight hangover from last nights buzz, the good news is my head is buzzing with a whole new perspective on the world of blogging.

1,000 Gluten-Free Recipes

 I bought the cookbook 1,000 Gluten-Free Recipes by Carol Fenster earlier this summer and decided to try out a new recipe, White Chili.  With a few slight modifications I boiled up a pot of pipin' hot goodness last night, and I must admit, I'm rather impressed by this recipe.

Here's what you need:
-1 lb chicken (I opted for white meat rotisserie chicken because I like the soft, melt in your mouth quality of this chicken for recipes like soups and tacos.  If that's not your style, you can brown diced chicken breast or ground chicken.)
-2 tsp olive oil
-2 cans (14-15 oz each) Great Northern beans, rinsed and drained
-2 cans (14-15 oz each) diced tomatoes with green chilies, including juice
-1 can (4 oz) diced green chilies, drained
-1 small onion, diced
-2 tsp chopped fresh oregano
-1 tsp cumin
-1/2 tsp pepper (Recipe didn't call for this, but I added to give the dish a little bit more kick)
-1/4 tsp cayenne pepper
-1 quart (4 cups) low sodium chicken broth (I used Pacific Chicken Broth)
-2 cloves garlic
-1/4 cup fresh cilantro, chopped

Here's what you do:
-Cook chicken (If using raw chicken breast or ground chicken)
-Mix everything in a large pot
-Cover and heat over medium heat for 40 minutes

Serve in soup bowls and garnish with Pepper Jack cheese and cilantro leaves.  And if you're a chip addict like me, add some tortilla chips on the side for dipping.

Pig out!

Crazy 'bout Cookies

If I'm gonna eat a cookie, it needs to be a freshly baked, homemade cookie (with a helping of raw cookie dough on the side, ofcourse.)

I used to fancy myself quite a chocolate chip cookie making champ in my younger days.  It always went a little something like this...I make the batter (and eat about 1/8th of it.)  My dad conveniently just so happens to pass through the kitchen and devours another 1/8th.  I bake the remaining 3/4ths of the dough and oh so conveniently leave the mess for my mom to clean up.

Now that my mom is 300 miles away from mopping up my messes, I seek the assistance of Mrs. Betty Crocker and her Gluten Free Chocolate Chip Cookie Mix.

It's just so easy.  Place cookie mix in large bowl, add 1 egg, 1 tsp vanilla and 1 stick butter.  Or for a more bikini friendly option, use 1/2 stick butter and 1/4 cup applesauce.  Mix.  Bake. 

Eat.  And eat.  And eat.

Jambalaya and Cornbread

With fall just around the corner, I've been in the mood for more hearty dishes.  And since it was a tad bit chilly for grilling out on Labor Day, I ditched the grill and hovered 'round the stovetop cookin' up jambalaya and cornbread.

Jambalaya
Here's what you need to get the cookin' started:

-6 cups of uncooked white rice

-1 green pepper

-2 roma tomatoes

-1/2 red onion

-1 Hilshire Farms Polska Kielbasa

-20-30 oz Contadina Tomato Sauce*

-1-1.5 tsp cayenne pepper*

-3-4 tsp Perfect Pinch McCormick Carribean Jerk Spice*

*Depending on your sauciness and spiciness preferences

Here's what you do:

-Cook rice based on packaging instructions

-Place cooked rice in a large pot, add chopped green pepper, tomato and onion

-Cut kielbasa into bite-size pieces and stir into rice and veggies

-Add 20 oz tomato sauce, 1 tsp cayenne and 3 tsp jerk spice

Here's how to cook it:

-Bring to a boil and reduce heat to low

-Cook over low heat for 30 minutes, stirring very 5-7 minutes
-Taste test after 15 minutes, and based on your preferences, add additional sauce, cayanne or jerk spice

Cornbread
Bob's Red Mill Gluten Free Cornbread

-Pick up a package of Bob's at the grocery

-Follow preparation and cooking instuctions on package

Serve and enjoy!